How To Make A Cabernet Sauce

Chef Paul Mulvenna-Pegrum shows you how to make a cabernet sauce, perfect with roast lamb or steak.

INGREDIENTS

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RECIPE

Ingredients

50 g butter

50 g flour

100 ml Cabernet Sauvignon wine

200 ml beef stock

30 ml water

1 tsp Dijon mustard

Method

Create a roux by mixing the butter and flour together in a pan and cooking off until the flour is well mixed and the mixture is no longer grainy. Add the wine and stir through. Add the water and stock and stir. You can use stock cubes or beef jelly cubes. Add the Dijon mustard to balance out the flavours and stir through.

Don't worry if the sauce becomes a little lumpy. Sieve it before serving to ensure that the sauce is lump free. Serve with lamb or beef.